"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cheese Soup Recipe

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This recipe for Cheese Soup, by , is from Cooking with the Candlands, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robyn & Peter Candland
Added: Thursday, November 3, 2005


4-5 cups potatoes, cubed
2 cups celery, chopped
2 cups carrots, chopped
1 cup onions, chopped
1 T. salt
2 1/2 cups water
2 cups broccoli
1 cube margarine
6 boullion cubes
1 T. dry mustard
1/2 tsp. pepper
2 lb. Velveeta Cheese, cubed
2 cups milk

Put all the vegetables (except broccoli) into large pot with water. Simmer for 20 minutes. Add broccoli for the last 7 minutes. Stir in margarine, boullion cubes, dry mustard, pepper. Allow boullion to dissolve. Then add Velveeta and milk. Do not boil, just stir until cheese is melted.




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